Marinated Portobello Mushroom “Steak”

I had my first taste of a marinated portobello mushroom nearly 13 years ago at an Italian restaurant in Indianapolis. I was pleasantly surprised I enjoyed it as much as I did. I was equally surprised at the texture: it was like eating a tender, juicy steak… but not “chewy.” (If I recall correctly, it was even served with a steak knife.)

I’m not a big fan of mushrooms. I don’t add raw mushrooms to my salads, or order extra mushrooms on my pizza (although I’ve finally stopped picking most of them off my pizza). However, I’ve come to truly appreciate and savor the taste of a well-prepared mushroom: those involving some form of sauce or oil.

Marinated Portobello Mushroom “Steak”

Ingredients:

1 Portobello Mushroom Cap (a 3-4 oz. mushroom cap)
2 Tbsp. Olive Oil
1 tsp. Fresh Garlic (minced)
1/3 tsp. Basil
1/3 tsp. Oregano
1/3 tsp. Thyme
1/4 tsp. Rosemary

1 Firm Tomato (diced) (Use towards the end, and you won’t need the entire tomato.)
Serve with hollandaise sauce. This is optional, but highly recommended.

Directions:

Measure Oil and Seasonings, Mix, and Marinate
Measure your olive oil and seasonings, and pour into a microwave-safe cup.
Heat the oil and seasonings for about 20-25 seconds in the microwave. This is to warm up the oil and draw out the seasoning flavors.
Cover and set the oil aside, in room temperature, for approximately 6 hours.
Once every couple hours, microwave the oil/seasonings for 20-25 seconds.

Prepare and Marinate Mushroom
Remove mushroom stalk.
Place the mushroom cap in a bowl, smooth side up.
Brush a very small amount of the oil onto the smooth side of the mushroom cap.
Turn mushroom upside down (smooth side down/gill side up).
Pour all the [remaining] oil and seasonings into the cup-shaped mushroom cap.
Allow to marinate for approximately 20-30 minutes.

Broil or Grill
Place the mushroom, smooth side down, into your broiler.
Broil for approximately 4-5 minutes. **Keep a close watch on it to avoid burning.**
Remove from broiler.

Serve with hollandaise sauce and diced tomatoes. Enjoy!!

Other Things to Consider

  • Be sure to set the mushroom out a couple hours ahead of time so it can get to room temperature.
  • Once the mushroom comes out of the broiler, it won’t stay hot for long, so be ready to dig in immediately.
  • Here’s some nutritional information on portobello mushrooms.

Have you ever tried a mushroom prepared like this?

How do you prepare your marinated mushrooms?

Holly is a wife to her loving husband, John, and a “mother” of 3 canine “children.” She loves sharing her faith, gardening, and fascination and appreciation of animals (birds, bats, butterflies, and the cute furry ones too) over at Your Gardening Friend.


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2 comments to Marinated Portobello Mushroom “Steak”

  • Amber

    Yum-O! This looks dee-licious!! Of course, I love mushrooms.

    Using the broiler makes me nervous, though. Everytime I’ve used it, I’ve burned or caught the food on fire and filled the kitchen up with smoke; but this may be the recipe I’ve been looking for to make me give it another try!! :)

    [Reply]

  • Mary Beth Elderton

    I am thrilled to see this recipe! Like you, I have also reached a point where I no longer pick the mushrooms off my pizza–that’s about as much as I can say about “liking” mushrooms. However, in keeping with our goal of “cleaning up” our diet, I bought two large portobellos yesterday and plan to try them this week. Thank you!

    [Reply]

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